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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Eggs Italian Chicken, Italian, Pasta, Sauces 4 Servings

INGREDIENTS

1 lb Boneless Skinless Chicken Breast Halves; (Abt. 4)
1/2 c Seasoned Bread Crumbs
1/4 c Grated Parmesan Cheese
1/2 ts Dried Italian Seasoning
1/8 ts Black Pepper
1/3 c All-Purpose Flour
2 lg Egg Whites; Lightly Beaten
2 ts Olive Oil
4 c Cooked Spaghetti; Hot
3 c Ultimate Quick-And-Easy Pasta Sauce
1 c Shredded Mozzarella Cheese; Part Skim
Basil Sprigs

INSTRUCTIONS

Pound chicken to 1/4 inch thickness.
Combine breadcrumbs, Parmesan cheese, Italian seasoning, and pepper in a
shallow dish. Dredge chicken in flour. Dip in egg whites; dredge in
breadcrumb mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken;
cook 5 minutes on each side or until done.
Place 1 cup spaghetti in each of 4 gratin dishes. Spoon 1/2 cup Sauce over
each serving. Top each with one chicken breast half. Spoon 1/4 cup sauce
over each serving. Sprinkle with 1/4 cup mozarella cheese.
Preheat broiler. Place gratin dishes on a baking sheet; broil 3 minutes or
until cheese melts. Garnish with basil lsprigs.
Yield: 4 servings.
Suggested Wine: cup
Serving Ideas : Combine bread
Recipe by: Cooking Light Mag.  Sept. 1998
Posted to EAT-LF Digest by Irene DiGiuseppe <irene@bmd.clis.com> on Nov 01,
1998, converted by MM_Buster v2.0l.

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